RECIPE: Indonesian 'Gado Gado' Salad

Jun 17, 2016
Anna Sturla / KCUR 89.3

When chef Matt Chatfield got married, he gained a new cuisine. His wife is Indonesian, and he soon learned to appreciate this classic Indonesian take on a hearty salad. 

“It’s a little bit of a peasant salad,” Chatfield said. “It doesn’t have any ‘fancy’ ingredients in it.”

Indonesian gado gado typically includes boiled eggs, potatoes and a peanut dressing.

Keith McDuffee/Flickr -- CC

Poor salad. It’s often dismissed as an unnecessary stomach-filler, consisting of anemic lettuce, a cucumber slice, bits of tomato and cheese and topped with gloppy dressing.

But when it’s good, it’s absolutely delicious. Salads showcase the best of summer produce. They can be breathtaking simple to make, especially the dressing (shake up an acid, an oil and flavoring in a jar).

Salads can be hearty and they can be made in bulk for a crowd during cookout season.

Our food critics go beyond iceberg lettuce to search out the best salads in and around Kansas City.

Anna Sturla / KCUR 89.3

Salads showcase the best produce that summer has to offer. A local chef shows us how to make gado gado, an Indonesian salad with potatoes and peanut sauce, and a food writer talks about the "mystery of flavor." Then, our food critics search out the best salads in Kansas City.


There were lots of comments on this blog regarding my recent stories about making salads safer. Many of those comments argued that the solution is to grow your own. Or at least buy from local farmers.

Which raises an interesting question: Are salad greens from your local farmer's market actually safer than packaged lettuce from thousands of miles away? And should the same safety rules apply to both?